4 - 1½-inch-thick rib-eye steaksabout 1 pound each
Salt and pepper
For the Parrano Herb Compound Butter
Mix together all the ingredients in a small bowl and mix together until smooth. Then cover and chill for at least 2 hours to let the Parrano cheese and herbs infused into the butter.
For the Grilled Rib Eye Steak
Season both sides of the rib eyes with plenty of salt and pepper. Heat an indoor or outdoor grill to medium high heat. Grill steaks to desired doneness, about 6 minutes per side for medium-rare, 8 minutes per side for medium. Remove the steaks from the heat, and let rest for 5-10 minutes.
Slice steak to serve, top with spoonful of chilled Parrano Herb Compound Butter, and serve.
Yes, these are BIG steaks! Leftovers are great on top of salads. Be sure and slice those leftovers across the grain so that it is tender and easy to chew.